Wyndham Chicago Hotel

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

ICE BIN LIDS NEEDED AT THE BAR & ICE SCOOP HOLDERS MUST BE PROVIDED AT ICE MACHINES. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

ICE CREAM CHEST FREEZER WITH HEAVY ICE BUILD-UP MUST BE CLEANED. FOLLOWING NEED CLEANING ALSO: INTERIOR PANEL OF ICE MACHINE, INTERIOR VENTS AT BOTH ENDS OF DISHMACHINE, INTERIOR FLOORS OF COOLERS AT FRONT SERVING LINE. All food and non-food contac...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOORS UNDER ICE MACHINE AT BANQUET AREA, UNDER CAFETERIA SERVING LINE, & DRAINS AT FRONT COOKING STATIONMUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MISSING WALL TILES TO THE LEFT OF BIG OVEN AT FRONT PREP AREA MUST BE REPLACED, TO MAKE SURFACES SMOOTH/EASILY CLEANABLE. DUSTY VENTS OR GREASE/DUST ON WALLS AROUND PREP AREAS MUST BE CLEANED ALSO. The walls and ceilings shall be in good repair and...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED A WATER LEAK UNDER/BEHIND THE ICE MACHINE AT THE BANQUETS KITCHEN AREA-MUST ADDRESS. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MOP ROOM BEHIND DISHROOM AREA MUST BE KEPT CLEAN & ORGANIZED, WITH ALL SUPPLIES/EQUIPMENT ELEVATED OFF THE FLOOR; DUST PANS MUST BE CLEANED & HUNG TO DRY. Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean li...

SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME

(7-38-030) INADEQUATE EQUIPMENT/UTENSIL SANITATION. FOUND 0-PPM CHLORINE SANITIZER AT LOW-TEMP. DISHMACHINE IN THE BAR AREA. OBSERVED THE MAIN KITCHEN HIGH-TEMP. DISHMACHINE'S FINAL TEMPERATURE RINSE AT 158.8F-DURING INSPECTION. INSTRUCTED TO KEEP CH...

HAND WASHING FACILITIES: WITH SOAP AND SANITARY HAND DRYING DEVICES, CONVENIENT AND ACCESSIBLE TO FOOD PREP AREA

(7-38-030) FOUND NO SOAP AT FOLLOWING HANDSINKS; FRONT OF THE HOUSE COOKING AREA & WAIT STAFF STATION, AT BANQUET KITCHEN HANDSINK & AT HANDSINK AT MAIN KITCHEN DISHROOM, (NOTED DRIED-OUT SOAP IN MOST DISPENSERS). PAPER TOWEL DISPENSERS WERE JAMMED-U...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

(7-38-005A) INADEQUATE FOOD PROTECTION. FOUND NO SNEEZEGUARDS AROUND THE BREAKFAST BUFFET TABLE (SELF-SERVICE PASTRIES, CUT-UP FRUITS ON PLATTERS), TO PROTECT OPEN FOOD FROM CONTAMINANTS-MUST PROVIDE AN ADEQUATE SNEEZEGUARD PER REQUIRED STANDARDS. ...

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090

(7-42-090) PREVIOUS MINOR VIOLATION FROM 5/4/11 VISIT NOT CORRECTED. FOUND WATER LEAKING FROM UNDER DISHMACHINE (ABOVE THE BOOSTER HEATER)-MUST FIX. A separate and distinct offense shall be deemed to have been committed for each Minor violation tha...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

ICE BIN LIDS NEEDED AT BAR AREA & ICE SCOOP HOLDERS MUST BE PROVIDED AT ICE MACHINES. TONGS OR UTENSILS MUST BE PROVIDE AT BREAD STATIONS, TO BE USED BY SERVERS WHEN DISHING OUT BREAD FROM CONTAINERS TO BASKETS OR PLATES. All food and non-food ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOLLOWING NEED CLEANING: INTERIOR PANELS OF ICE MACHINES, INTERIOR OF ALL SINKS AT BAR AREA, ICE CREAM CHEST FREEZER, INTERIOR VENTS OF DISHMACHINE, INTERIOR FLOORS OF COOLERS AT FRONT COOKING AREA & AT CAFETERIA-DUE TO FOOD STAINS/DEBRIS BUILD-UP. ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR DRAINS & AREAS ALONG WALLS OF THE BAR AREA NEED DETAILED CLEANING, ESPECIALLY UNDER EQUIPMENT. FLOORS UNDER ICE MACHINE AT BANQUETS AREA, UNDER CAFATERIA SERVING LINE, & DRAINS AT FRONT COOKING STATION MUST KEPT CLEAN ALSO. The floors shall b...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MISSING WALL TILES TO THE LEFT OF BIG OVEN AT FRONT PREP STATION MUST BE REPLACED, TO MAKE SURFACE SMOOTH/EASILY CLEANABLE. ANY GREASE/DUST ON WALLS AROUND THE COOKING EQUIPMENT AT FRONT COOKING STATION & DUSTY VENTS AROUND PREP AREAS MUST BE KEPT CL...

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED A WATER LEAK UNDER OR BEHIND THE ICE MACHINE AT BANQUETS AREA-MUST ADDRESS. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MOP ROOM BEHIND THE DISHROOM AREA MUST BE KEPT CLEAN & ORGANIZED, WITH ALL SUPPLIES/EQUIPMENT ELEVATED OFF THE FLOOR. ALL DUST PANS MUST BE CELANED & HUNG TO DRY. Cleaning equipment shall be properly stored away from food, utensils, equipment, and ...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

HEAVY DUST BUILD-UP TO THE RIGHT OF THE HOOD AT FRONT RESTAURANT COOKING AREA MUST BE CLEANED. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

WATER LINE LEAK UNDER DISHMACHINE (ABOVE BOOSTER HEATER) MUST BE FIXED. SPRAYER FAUCET HOOK IS MISSING AT PREP SINK IN COFFEE STATION (2ND FLOOR)-MUST PROVIDE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adeq...

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION

SNEEZE GUARDS NEEDED OVER ALL PASTRIES, FRUITS & CONDIMENTS DISPLAYED, FOR SELF-SERVICE-AT THE MAIN DINING ROOM. (INADEQUATE FOOD PROTECTION 7-38-005A). All food should be properly protected from contamination during storage, preparation, display, ...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOLLOWING ISSUES MUST BE ADDRESSED: DE-LIME INTERIOR OF DISHMACHINE, CLEAN INTERIOR PANEL OF ICE MACHINES/BAR HANDSINK, EXTERIOR SIDES OF COOKING EQUIPMENT AT 2ND FLOOR KITCHEN, CABINETS UNDER COFFEE STATION IN VARIOUS AREAS. All food and non-food ...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR DRAINS THRU-OUT PREP AREAS, ESPECIALLY UNDER COOKING EQUIPMENT AT 2ND FLOOR KITCHENS, ALONG WALLBASE AT BAR AREA, UNDER DUMP SINKS AT COFFEE STATIONS-NEED DETAILED CLEANING. The floors shall be constructed per code, be smooth and easily clean...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

MOLDY & WORN-OUT WALL CAULKING AT SPLASHGUARD IN DISHROOM MUST BE REPLACED. HEAVY DUST BUILD-UP TO THE RIGHT OF THE HOOD AT FRONT RESTAURANT COOKING AREA MUST BE CLEANED. The walls and ceilings shall be in good repair and easily cleaned.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

WATER LINE LEAK UNDER DISHMACHINE (ABOVE THE BOOSTER HEATER) MUST BE FIXED. SPRAYER FAUCET HOOK IS MISSING AT A PREP SINK IN A COFFEE STATION 2ND FLOOR-MUST PROVIDE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

ANY MILK/SODA/BREAD CRATES USED FOR DRY OR COLD STORAGE RACKS MUST BE REPLACED WITH REGULAR SHELVINGS, FOR EASY ACCESS TO CLEANING/PEST MONITORING. All parts of the food establishment and all parts of the property used in connection with the operatio...

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. All utensils shall be thoroughly cleaned and sanitized after each usage. ALL COOKING EQUIPMENT IN NEED OF CLEANING I...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS THROUGHOUT PASTRY AND EMPLOYEE CAFE IN NEED OF DETAIL CLEANING UNDER AND AROUND ALL EQUIPMENT. MUST CLEAN AND MAINTAIN AT ALL TIM...

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. WALLS AND CEILING IN MAIN KITCHEN IN NEED OF CLEANING TO REMOVE ALL DUST BUILD-UP AND FOOD SPLATTERS. MUST CLEAN AND MAINTAIN.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly co...